The objective of this research was to analyze the characteristic ofmozzarella cheese made from Pampangan buffalo milk comprising ofchemical composition, microbiology quality, amino acid and fatty acidcontent. Mozzarella cheese was manufactured at two treatments i.e. byadding rennet 0.04 g/liter of milk (P1) and 0.06 g/liter of milk (P2). Theresult showed that P1 and P2 treatments had significant different result onprotein and moisture content. After stored for 30 days, no significantdifferent found in P1 and P2 treatment in term of protein content, moisturecontent, fat content, ash content and total plate count (TPC). Cheese qualityduring 30 days storage showed that P1 treatment had significant different interm of moisture content and TPC, where P2 treatment had significantdifferent in term of moisture content, protein content and TPC. Totalmicrobe found mozzarella cheese during 30 days storage increased from4.18 ± 0.16 log cfu/gram to 5.78 ± 0.25 log cfu/gram. Based on the result, itcan be concluded that the quality of mozzarella cheese manufactured withdifferent rennet produced different protein and moisture content. There werequality degradation during storage. Total bacteria increased by more than 1log cfu/gram during storage. There were 15 types of amino acid withglutamic acid as the highest content found in mozzarella cheese made byPampangan buffalo milk. There were 26 types of fatty acid content found inthe mozzarella cheese. The highest content of saturated fatty acid waspalmitic acid and the highest content of unsaturated fatty acid was oleicacid.